Buffalo Chicken Mac & Cheese
By amylk103
0 Picture
Ingredients
- 1 pound elbow maccaroni
- kosher salt to taste
- 5 Tbsp butter, divided
- 3 cups rotisserie chicken or pre-cooked grilled chicken, shredded
- 2 cloves garlic minced
- 3/4 cup hot sauce divided
- 2 Tbsp flour
- 2 tsp dry mustard
- 2 1/2 half and half
- 3 cups extra sharp cheddar cheese, shredded
- 2/3 cup sour cream
- 1/2 cup blue cheese or Gorgonzola cheese crumbled
- 2 tsp hot sauce for sprinkling on top
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350F and spray 9x13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the 3/4 of the box of pasta, cook until al dente, about 7 minutes. Drain
Step 2
Meanwhile, melt 3 Tbsp butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened about 1 more minute.
Step 3
Melt 2 Tbsp butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half and half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
Step 4
Whisk in cheese, pasta and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle blue cheese or Gorgonzola over the macaroni.
Step 5
Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some red hot sauce on the top for color.
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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